When I met my husband, he introduced me to what we call a "winter charcuterie."
This is something one can order in many spots in Europe.
This is something one can order in many spots in Europe.
Lunch can be easily composed of an assortment of cheeses, salami, prosciutto, parma ham, pate, cheeses, olives and some good breads.
Add a dollop of grainy mustard....and some pickles.
Add a dollop of grainy mustard....and some pickles.
All of the sudden, something so simple can be gathered, arranged and assembled for a lovely presentation. This is something we take when we ski which provides great energy. We usually have some salads too and my husbands famous vinaigrette.
Do you ever enjoy a lunch like this?
16 comments:
Wow...this looks delicious for any time of the year! Have a beautiful day, Patricia!!
I love this! Anytime, anywhere. There is a delicious restaurant in Boston, The Butcher Shop. It's one of Barbara Lynch's and is amazing. Their charcuterie is devine! If you ever get to Boston, you must go!
I grew up in a household where we ate charcuterie. We also ate cheese and fruit after dinner, which I still eat a bit of. It is all good.
this was my lunch just last weekend! Shared with a friend at Star Provisions in Atlanta. Anticipating a full meal that evening....charcuterie and cheese plate all I needed for lunch
This is my life now that I am living in the French part of Switzerland...... it is really wonderful..... just have to watch the red wine intake and cholesterol that tend to accompany it! :)
I feel like I'm back in France! Your posts, lately, have been making me hungry!
I haven't ever done this. It looks fantastic! I'm just catching up on your blog...the wedding is beautiful. After meeting with so many creatives in Atlanta, I feel a new sense of excitement and I'm so happy to see so many of us pursuing our passion.
For skiing or hiking it was simple but ingredients were similar.
It does make a nice presentation and some red vino..... ahh a brief respite.
Loving winter charcuterie in the city. There are a few places that have a lovely spread of items "farm to table" style from the surrounding areas. Delicious. xoxo
Since I moved from carbs to protein, I find charcuterie an excellent option. I've learned to make a darn good country pate with pistachios. It makes a fleet load, so I have to plan ahead with extra giveawayable pans to bake or we'd be up to our eyeballs in pate until spring.
ps a little fig preserves is a lovely addition to the plate.
I dont eat meat, but it doesnt mean I dont think that this is a beautiful presentation or that I wont house those olives :)
Oh, so sorry to have offended anyone who does not eat meat....it can also be done with crudite's and veggie spreads.
pve
This is my favorite meal--a hold-over from many years in Europe. Sheep's milk cheeses --yum!
Mary
This looks Yummy!!! xxpeggybraswelldesign.com
yum...I would love to eat like this tonight!
definitely :)
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